Sweet challah for Rosh HaShanah
Posted on 28 November 2012 by Meytie Bruggeman
Challah for Rosh HaShanah
by: Meytie Bruggeman. Read the article “In memory of Meytie Bruggeman”.
The Biblical Feast of Rosh HaShanah is the most known of all Rosh Chodesh (New moon) celebrations. The accent lies on the renewal that we receive from HaShem and the sweetness that He gives. The honey symbolizes the tenderness of our Heavenly Father Who wants to heal us from all bitterness. He can change our bitterness into sweetness. During the celebration of Rosh HaShanah we wish each other a good new year with sweetness. In the next two recipes we see that honey is part of them because of Rosh HaShanah. Also in our lives we hope to experience the sweetness of the God of Israel.
Challah with honey for Rosh HaShanah
The challah for Rosh HaShana has a round form. She symbolizes a beginning without end. So is our life with HaShem if we persevere. During the year we eat challah with salt, but only on Rosh HaShanah we eat challah with honey as a symbol of sweetness.
The challah for Rosh HaShana has a round form. She symbolizes a beginning without end. So is our life with HaShem if we persevere. During the year we eat challah with salt, but only on Rosh HaShanah we eat challah with honey as a symbol of sweetness.
Ingredients for two loaves:
8 ½cups flour
350ml lukewarm soymilk or water
8 tbsp oil
6 tbsp honey
4 tbsp sugar
3 sachets easy-blend dried yeast
2 tsp salt
4 egg yolks (watch for blood!)
2 egg yolks to use for later to
Sesame seeds or poppy seeds
8 ½cups flour
350ml lukewarm soymilk or water
8 tbsp oil
6 tbsp honey
4 tbsp sugar
3 sachets easy-blend dried yeast
2 tsp salt
4 egg yolks (watch for blood!)
2 egg yolks to use for later to
Sesame seeds or poppy seeds
Preparation for two round plaited loaves:
Mix all dry ingredients in a large bowl. Add egg yolks and water and oil. Water amount can differ a little. This depends on the texture of the flour. Knead the dough very well till it is a nice texture that does not stick to the bowl. If too wet you can add a little flour and knead thouroughly till good result. Let the dough rise at a warm place till double. Cover bowl with a tea towel (about 1-2 hours). Turn out on to a lightly floured work surface and knead lightly to deflate. It is possible to let the dough rise one more time till double if time allows. This is good for the texture.After the rising of the dough:
Divide the dough in two. Each piece we divide in 3 equal pieces. These three pieces we roll into 3 ropes about 20 inches or 50 cm long. The diameter about 1 ½inches or 4 cm. Plait together and form a round plaited bread, because of Rosh HaShanah. Place on the baking sheet. Repeat with the other piece of dough. Cover with the tea towel and leave to rise for 1 hour or until doubled in size. Brush each loaf with the egg mixture. Sprinkle with sesame seeds or poppy seeds. Bake for 35-45 minutes or until deep brown and sounding hollow when tapped on the bottom. Cool on a wire rack.
Divide the dough in two. Each piece we divide in 3 equal pieces. These three pieces we roll into 3 ropes about 20 inches or 50 cm long. The diameter about 1 ½inches or 4 cm. Plait together and form a round plaited bread, because of Rosh HaShanah. Place on the baking sheet. Repeat with the other piece of dough. Cover with the tea towel and leave to rise for 1 hour or until doubled in size. Brush each loaf with the egg mixture. Sprinkle with sesame seeds or poppy seeds. Bake for 35-45 minutes or until deep brown and sounding hollow when tapped on the bottom. Cool on a wire rack.